By Laina Carter of McGrail Vineyards
Since portobello mushroom burgers always seem to be our go-to vegetarian pairing suggestions for our big, bold estate-grown Cabernets, I thought it was time I finally created a recipe to pair with our wines. I chose not to add a bun or any kind of bread to this burger, because like our Patriot Cab, I wanted this dish to be as savory and as flavorful as possible and I think sometimes starch can detract from that. While I am someone who generally prefers meat to a veggie alternative, this mushroom burger wasn’t just some alternative; it was incredible. I loved this big juicy, hearty mushroom so much, I can’t wait until the next time I get to make it. I hope you enjoy it as much as I did!
Bun-Less Balsamic Rosemary-Gouda Portobello Mushroom Burgers
Makes 4 servings.
- 4 large portobello mushrooms (about 3 oz. each)
- ¼ cup balsamic vinegar reduction
- 2 ½ tbsp. olive oil, divided
- ½ tbsp. worcestershire sauce
- 2 tbsp. black olive juice
- 1 tbsp. fresh rosemary leaves
- 1 tbsp. garlic, minced
- ½ tsp. dried oregano leaves
- ¾ tsp. black pepper
- ½ tsp. sea salt
- 1 medium yellow onion, cut into ¼” rounds
- ¼ cup red wine, divided
- 4 slices of gouda (about 1 oz. each)
- 1 large organic heirloom tomato, sliced into ½” pieces
- 5 oz. arugula
- Heat 1 tbsp. olive oil in a small saucepan over medium heat.
- Rinse portobello mushrooms under cold water. Use a wet paper towel or clean dish towel to gently clean the tops of the mushrooms. Cut stems from bottom of mushrooms. Using a spoon, gently scoop the gills from the underside of the mushrooms in an outside-to-inside motion. Rinse mushrooms again. Place mushrooms on a paper towel and allow them to dry.
- In a gallon-sized Ziploc, combine balsamic vinegar reduction, 1 ½ tbsp. olive oil, worcestershire sauce, olive juice, rosemary leaves, garlic, oregano, pepper, and salt. Once mushrooms are dry, place them in marinade in Ziploc bag. Shake bag to coat mushrooms thoroughly. Allow mushrooms to marinate for about 30 minutes.
- Heat grill on medium heat (until it reaches 350-400 degrees F).
- In the heated skillet, sautee onion rounds until browned. Add 2 tbsp. red wine. Continue cooking until wine has evaporated. Remove onions from heat and put aside.
- Remove mushrooms from marinade and place on grill. Grill mushrooms for about 3-4 minutes. Flip and add sliced gouda. Grill for another 3-4 minutes.
- While mushrooms are grilling, pour the marinade into your heated saucepan, add 2 tbsp. red wine, and simmer on medium heat until marinade has reduced and thickened slightly (about 5 minutes), stirring continuously.
- To plate your burgers, place a handful of arugula on each plate. Add grilled mushrooms and top with tomatoes and grilled onions. Drizzle with marinade reduction.
- Serve bunless portobello burgers with a glass or bottle of McGrail Patriot Cabernet Sauvignon. Enjoy!
Please let us know if you make this delightful veggie pairing! We’d love to hear from you.
Cheers and enjoy!